Place six 180ml-capacity moulds in refrigerator. Preheat oven to 180C. Melt 20gm butter and brush moulds, then return to refrigerator until needed.

02

Preheat oven to 180C. Melt remaining butter in a saucepan, add flour and cook, stirring, over medium heat until light brown (2-3 minutes). Gradually add warm milk, stirring continuously, until mixture comes to the boil and thickens (3-5 minutes). Remove from heat, stir through cheeses and herbs and season to taste. Add egg yolks one at a time, beating well after each addition, then transfer mixture to a large bowl and set aside.

03

Whisk eggwhite and a pinch of salt in an electric mixer until stiff peaks form. Fold one-third of the eggwhite into the cheese mixture to lighten, then fold through remaining eggwhite. Divide among prepared moulds, place in a roasting pan, pour in enough boiling water to come two-thirds up the sides of moulds and bake until puffed and golden (10-15 minutes). Remove from pan and cool slightly (5-10 minutes). Carefully invert each soufflé into a 20cm-diameter ovenproof dish and set aside.

04

For goat’s cheese sauce, heat olive oil in a saucepan. Add garlic and cook over low-medium heat until fragrant and soft (1-2 minutes). Add cream, goat’s curd and parmesan and bring to the boil (5-7 minutes). Remove from heat and season to taste. Place 1-2 tsp water in each ovenproof dish with soufflé and bake until edges start to colour (8-10 minutes). Spoon cheese sauce over soufflés and bake until soufflés puff and sauce starts to colour (2-3 minutes).

05

Meanwhile, for fennel and calendula salad, combine all ingredients in a bowl, season to taste, toss gently and serve with soufflés.

Note Chefs Monique Maul and Anthony Milroy use Willowbrae
goat's curd, which is produced locally in the Hawkesbury Valley.
Calendula, also known as pot marigold, is a flowering plant with
soft, orange or yellow petals that is used raw in salads. It is
available from nurseries and the plant section of select
supermarkets.